SALMON WITH LEMON HORSERADISH SAUCE
This recipe is really all about the sauce. This sauce is delicious on top of salmon, yet also works with lean red meat or tofu, plus as a dip for grilled or air-fried veggies (see note below). It has a tasty, addicting zing, you will want to make sure you are generous with each bite.
Equipment
- Blender
- roasting pan
Ingredients
- 4 6-ounce salmon fillets
- 3 Tablespoons apple cider vinegar
- 3-4 garlic cloves minced, divided
- 1 cup nonfat Greek yogurt plain
- 3-4 Tablespoons freshly squeezed lemon juice about 1 lemon
- salt and freshly ground pepper
- Nonstick cooking spray
Instructions
- Preheat oven to 350 degrees.
- Use 1 clove or 1 tablespoon of garlic to rub all over each fillet. Sprinkle with salt and pepper.
- Spray baking sheet with nonstick spray. Place salmon on top and bake in the oven for 20–25 minutes, or until well-done. Remove and keep warm.
- While the fish is cooking, place cider vinegar, the other two garlic cloves (or 2 tablespoons), Greek yogurt, lemon juice, a few twist of salt and pepper, in the blender. Whirl for about one minute. Taste and adjust seasonings.
- Garnish with your fresh herb of choice. Serve on top of fish, as well as a side dip for some veggies.
Notes
What veggies? Slice 3 medium zucchinis into thin circles. Place in a medium mixing bowl. Add 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, red pepper flakes, and a few grinds of salt. Mix well, making sure all slices are marinated. Preheat the air-fryer to 400˚F for 5 minutes. Cooking in batches, add a single layer of zucchini. Air fry for about 15 minutes per batch, flipping halfway. Serve with horseradish sauce (and the salmon or protein of choice). Leftover sauce can stay in the refrigerator for 3–4 days.
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